So it’s official – I’m blogging. Food and cooking are my form of porn and I’m not the only one who feels that way. It excites me, makes me look forward to a day off when I can be creative in the kitchen.
Food porn.
It’s that bite of something so so rich and decadent that makes you almost feel guilty for savoring it so much. It’s that amuse bouche in a restaurant, that bite of someone else’s dessert, that last lick of the fork. mmmmm….
Don’t hesitate to reach out to me at foodporndc@gmail.com!
….and still wake up with a hangover to prove you had a good time 
New Years Eve is just around the corner. So is all the hype surrounding big parties downtown, high cover charges at clubs, and fighting through crowds just to get the bartender to make you a drink. So underrated is the house party…not the old school, 80s style party you threw when your parents were out of town. (Mine were way too clever for me to ever get away with that.) But the classy, cocktail and finger food party you so enjoy going to at other people’s homes. (I hope one of those people is me!)
You can’t have a party without drinks (you can have a party with cheap drinks, but you’ll pay for it the day after) and good food, now can you? *pointing finger at you. yes, you.* And what’s another few lbs gained just before your new year’s resolution kicks in at the gym on January 1st?!
I’m convinced everyone obsesses about their cocktail party menus as much as I do. What? Are you pretending over there that you don’t?? Don’t judge me…you’re just too shy to admit it! A couple things I always remind myself of, up until the second guests arrive, is that people are coming to spend time with YOU! In my case, Miso, but whatever, I’ll take it. They don’t care about the food, the drinks, the food, or the food. They are coming for the sheer pleasure of your company.
I didn’t say I manage to convince myself of this. Just that I try to repeat it over and again to ease my nerves. So here goes…my tips to a great party:
1. Have one signature cocktail (think mint lemonade plus sweet tea vodka, sangria, blood orange martinis) plus white wine, red wine, beer, and then one or two additional varieties of liquor (vodka, rum) and a mixer for each (pomegranate, coca cola)
2. Prepare a cheese course, in advance. Cheese is best when it’s sat out for at least an hour. Pick cheeses from various milks (cow, sheep, goat), with different textures (triple creme, semi-soft, hard).
3. Prepare a charcuterie board in advance. See above..same general rules apply but get creative with condiments. Cornishons, balsamic onions, spicy mustard, herb butter spread, etc. Don’t be afraid to include smoked salmon either.
4. Have a basket of various breads, crackers, flatbreads, toasts, etc. for the cheese and meat boards.
5. Get creative with the rest…perhaps some grilled or roasted shrimp with 2 different kinds of dipping sauces, served family style in a large platter. Steamed dumplings with an asian dipping sauce, some high quality store bought sushi, mini mac and cheese prepared in muffin tins, heated just before guests arrive. Some spicy mixed nuts are always great and easy to make in advance.
6. Bite sized desserts are a must – and again, can be made in advance. Mini tarts, macarons, eclairs, brownies with salted caramel sauce, cheesecake, you name it. Make a gorgeous platter that’s a combination of homemade and store bought sweets.
7. And finally, the key to an impressive cocktail party…..canapes. Say it with me – [can-a-pays]. Plan to prepare at least one signature canape, and estimate approximately 4 for each guest to enjoy.
Canapes are what the French refer to really cute, bite-sized pop in your mouth tastes of heaven. They can be warm, cold, room temperature, but must always follow these guidelines:
-They must have a base. Think thin slices of french bread, melba toasts, toasted brioche rounds, cucumber slices, puff pastry, etc. This can be cut, toasted, prepared in advance the morning of
-They must have some sort of spread to form as a glue to help the toppings adhere. Mustard, horseradish cream, a cream cheese mousse, butter, you name it. This too can be prepared in advance.
-They must have a topping (thinly sliced smoked salmon, flank steak, roasted red peppers, sauteed mushrooms, shrimp, etc.). Assembly should be within hours of the party.
-They must have a garnish (parsley leaf, chiffonade of basil, chopped chives, dill, paprika, etc.)
And they must enter your mouth for your taste buds to quality test before guests arrive 
After all, you don’t want to serve them something you haven’t tasted, right? I tell myself that the first couple tastes are the most important role I play as the chef and hostess.
So here are a few canape ideas…from spicy thai shrimp on shrimp crackers to deviled quail eggs in fillo cups and smoked salmon with creme fraiche mousse on melba toasts.
And as we ring in 2012, I hope each and every reader continues to focus on family, healthy, positive relationships, and finding a way to give back to those around you even if they aren’t doing the same for you. As Ina Garten would say, “How easy was that!”
Here’s your roundup of the latest restaurant buzz in and around DC for December 2012:
We’ve been talking about Bryan Voltaggio a lot lately and his next project is already in the works. Chef Voltaggio plans to open up an American diner just outside of downtown Frederick, in a space formerly occupied by a car dealership! Think breakfast platters, lasagna, fried chicken and so on. This new diner has yet to be named nor has the menu been created but folks in Frederick have something to look forward to come April 2012! That means the meat-centric bistro destined for Chevy Chase, Range, won’t be opening until potentially late summer 2012. The modern bistro will also house a bakery and retail wine shop.
Sadly Ba Bay, the modern Vietnamese restaurant on Capital Hill, shut its doors last month. Difficult to know what happened but we hope they turn up again in the city so we can continue enjoying their food.
Bar Pilar will be closed until just after the new year while they renovate their second floor. I wonder if we can expect new comforting dishes to compliment the already hearty menu.
Charcuterie expert Jaime Stachowski will be granting us all access to his awesome products, starting in January 2012 at a shop on the corner of 28th St., NW. Think luscious pate, smoked and cured meats like freshly made sausages, seasonable game and local beef. Oh – and the 1,000 sq. ft. space will also house a sandwich bar so you don’t feel the urgent need to tear into your newly purchased meats minutes after exiting the store. I was and still am a huge fan of his, back when he ran Restaurant K, and am eager to continue enjoying his charcuterie.
Memphis is the newest bbq restaurant that opened in Crystal City this month. Spare ribs, brisket, pulled pork, chicken and shrimp with an array of sides. If you visit shoot me a note and let me know how it was! 320 S. 23rd Street, Crystal City, VA
Little Serow – not new news but rather an update on the latest venture by the chef/co-owners of Komi. We went there the night after Thanksgiving, waited about 40 minutes while enjoying drinks and chatting with the ever-so-warm and friendly hostress. What a fiery, seductive meal that took me straight back to Thailand. Chef Monis was operating the kitchen himself and the perfectly paced meal of multiple dishes (think crispy pork with duck liver spread, spicy salads, caramelized beef, slow braised pork ribs, a catfish preparation similar to larb) left you excited and wondering what was next. The notes of fragrant kaffir lime and lemongrass resonated throughout the meal and the fluid motion of the servers navigating in and out of the tiny open kitchen was something resembling synchronized swim. With a menu that changes weekly I am eager to come back again and again.
Chipotle watch out! Boston-based chain Boloco will be opening two doors, one downtown and another in Bethesda – sometime in July 2012. Same concept but with more international flair, this is a chain I am excited to try!
Elisir, a new Italian restaurant, is now open at 427 11th St. NW. Those who work downtown should take advantage of their two-course lunch at the bar for $19! One main dish, a dessert and a non-alcoholic drink. Does goat cheese, poached asparagus and roasted mushrooms, all wrapped in prosciutto make your stomach grumble? And if that wasn’t enough, you can watch one of the several monitors that capture all of the action happening in the kitchen.
And finally – get out your sombreros! Chef Mike Isabella will be opening up a Mexican restaurant in Georgetown next year. The restaurant will be named Bandolero and will feature tacos, fajitas, ceviches..you get the point. Viva Meh-hee-ko!
Enjoy and eat well as we work our way into the new year!
keeps the bakery at bay.
So what do you do when you’re invited to a lovely dinner and you only have a few hours to prepare a dessert that you so kindly offered to make? Ah – you open the fridge and stare into it for a long while. You shut it, walk around in the kitchen aimlessly, grab a snack, even make a coffee…thinking it will help you brainstorm. But nope, it really doesn’t do much! You then have an a-ha moment! You have puff pastry, in the freezer, and you have all those apples that eeeeeeveryone was kind enough to grab a bag of for you from the orchard. And there you have it my friends….you have the makings of an apple tart.
But you decide you are selling your skills short and that [almost anyone] can make an apple tart, right? (Well no, not right. Most people don’t bother but that’s where you stand out! The first step is finding a great recipe. You get automatic credit for going that far. I won’t judge you if you don’t make it but instead crave one by the time you get to the end of the recipe.) So you decide you REALLY want to impress your friends (or yourself, for all it matters) and a salted creamy caramel sauce would make a really great addition to the “average apple tart”. (Note: This is no average apple tart. But let people think that before they have a taste).
Just when you think your friends have caught on to all your tricks and treats (in the spirit of Halloween), you wow them with a spice they aren’t expecting. They may not even know what it’s called! And that, fellow baker, is how to turn the average apple tart into an extraordinary apple tart.
One word. Cardamom.
Cardamom Apple Tart with Salted Butter Caramel Sauce
(Serves 4-6)
Ingredients:
Tart:
4-5 apples (any kind, small to medium size)
1 teaspoon of fresh lemon juice
1 sheet of puff pastry (one box typically comes with two sheets, folded like a letter. you only need one of those.)
4 tablespoons of sugar
1/8 teaspoon of freshly ground cardamom
1/8 teaspoon of freshly grated nutmeg
2 tablespoons of heavy cream
3 tablespoons of peach or apricot jam + 3 tablespoons of water
Caramel Sauce:
1 cup of white sugar
1/2 cup of heavy cream
6 tablespoons of good quality salted butter, cubed, straight from the fridge
1/8 teaspoon of fleur de sel (or any high quality sea salt that you have on hand)
1. Preheat the oven to 400F.
2. Take the puff pastry out of the freezer and allow it to thaw on the countertop just as you are getting started to prepare this recipe. It will need about 25 mins or so to start to soften. You don’t want to over soften it as it will not puff up as nicely in the oven when it bakes.
3. Peel, core and quarter the apples.
4. Using a mandolin, slice the apples very thin. Place them in a bowl. Use a sharp knife to achieve thin slices if you do not have a mandolin.
5. Drizzle 1 teaspoon of lemon juice on them to prevent them from discoloring while you prepare the puff pastry crust.
6. Sprinkle 1 tablespoon of sugar on the apples, toss to coat, and immediately cover them with plastic wrap. You will want to place the plastic wrap directly on the apple slices to prevent them from oxidizing.
7. Carefully open the puff pastry folds so that you have a flat sheet now.
8. Flour your board lightly and begin to roll out the puff pastry (flour your rolling pin too!) so that the rectangle expands and the puff pastry begins to get thinner. Roll in all directions in order to keep the seams of the puff pastry from separating as well as to keep the rectangle even. You will want to continue moving the puff pastry on the counter top so that it does not stick.
9. On a baking sheet lined with parchment paper, place your puff pastry in the center.
10. Sprinkle 1/8 teaspoon of cardamom evenly over the puff pastry.
11. Take your apple slices and begin to arrange them, each slice overlapping the one before it, in straight lines down the pastry. You will have approximately 3 rows of apples. Leave at least a 1/2 inch border around all four sides. Enjoy any leftover apple as a nice snack! You don’t want to do more than one layer of apples as it will prevent them from cooking evenly.
12. Grate fresh nutmeg, approximately 1/8 teaspoon, all over the apples. You can use more, up to 1/4 teaspoon if you really love nutmeg.
Sprinkle 2 tablespoons of sugar over the apples.
13. Fold the sides over very gently, squeezing each corner of puff pastry. You are just folding them over to the point where they touch the apples.
14. Brush all of the sides and pinched corners with heavy cream using.
15. Sprinkle the remaining tablespoon of sugar evenly over all of the pastry borders.
16. Bake on the middle rack of a 400 degree preheated oven for approximately 10 minutes, until it has puffed up nicely but not yet browned. Reduce the heat to 350 degrees and cook until the pastry is golden and cooked through out. Depending on your oven, this will take anywhere from 15 minutes to another 30 minutes. You will want to check the bottom of the pastry (lift it quickly and carefully with a big spatula and take a peak) as it begins to brown to make sure the bottom is browning and cooking as well.
17. Once it’s golden brown and cooked evenly, remove the tart from the oven and allow it to cook slightly before serving. While it is still warm, brush the apples on the tart with warmed apricot or peach jam (dilute the jam by mixing it with water over gentle heat so that it all combines into a warm liquid) using a pastry brush. This will give it sheen and moisture and a subtle sweetness. If the jam begins to cool, warm it gently in the microwave so that it’s easy to brush on the apples without moving them around.
18. This tart can be served warm or room temperature.
To make the caramel sauce:
1. In a stainless steel pot, melt the sugar over medium to medium high heat. Whisk the sugar from time to time to make sure it is melting evenly.
2. As the melted sugar cooks it will start to turn a nice dark amber color. Continue stirring to make sure it is cooking evenly.
3. Add the cubed butter, all at once, while whisking it in quickly. Be careful, it may splatter!
4. Turn off the heat, continuing to stir, and pour in the heavy cream all at once. This will cause the liquid to bubble violently but don’t be worried – it’s part of the dramatics of a great silky caramel sauce!
5. Add the salt.
6. Whisk it until all of the cream has combined, the butter has melted and you’ve achieved a nice smooth caramel. Resist the urge to dip your finger in it and smother it all over your lips – it’s really hot still!
7. You can store any excess caramel in the refrigerator for up to 2 weeks, heating it up gently (45-60 seconds in the microwave) before serving. But then again, don’t expect there to be any leftovers!
To serve:
Slice a square or rectangular piece of the apple tart, drizzle caramel sauce over it and top with a dollop of whipped cream. Or alternatively, you can serve the tart warm, with a scoop of vanilla ice cream drizzled with caramel sauce.
Good news for bread-aholics [like me]! The mind behind Breadline and Marvelous Market, Mark Furstenberg, is going to be opening up a downtown bakery called Bread Furst. Think freshly baked baguettes (baked throughout the day, like they do in France), pastries, pies (more American varieties than french) and of course, croissants and so on. The bakery is expected to open in February and breakfast and lunch are on the radar as well. Perhaps an amazing brunch option to follow? I see salted room temperature butter being slathered all over my body, I mean baquette.
Bread Furst
1825 Connecticut Avenue NW
(near the Washington Hilton hotel)
Penn Quarter is so spoiled with restaurants. Add to the list a new Michel Richard establishment devoted to the art of meatballs. Oh – and the new spot is named Meatballs We’re talking beef, fried chicken, lamb, crab and veggie to pair with salads, pastas and sauces. Eater is saying that on Sundays the chef plans to introduce a family-style takeout offer for 8-10 people to feast on an entire meal complimented with a piece of chef’s new cookware. All meatball fans can get their grub on as early as the sometime within the next two weeks…wow! I’m hoping to run into Chef Richard next time I’m pumping gas in Potomac to see if I can my hands on some of ‘dem meatballs! Prince of Petworth has additional details for those curious to see how Richard’s meatballs compare to mamma’s.
We’re getting a new tapas restaurant in DC but this one sounds even more authentic than I could have hoped for! I wonder if hot spanish waiters come with the authenticity *wink wink*? Boqueria tapas bar and restaurant [from NYC] will open at 1837 M St. NW sometime time fall. An excerpt from the restaurant’s press release:
“Boqueria Washington, D.C. will offer classic tapas such as Bombas de la Barceloneta (beef and potato croquettes with garlic allioli), Pintxos Morunos (seared marinated lamb skewers with salsa verde) and Txipirones a la Plancha (seared baby squid with frisée, romesco vinaigrette, tomato confit and crispy scallions), as well as Cocas (grilled flatbreads) and a Market Menu of daily specials featuring seasonal and specialty ingredients.
“Boqueria Washington, D.C. will be located on the corner of M Street and 19th Street, two blocks south of Dupont Circle, in a 120-seat location with 30 additional seats for outdoor dining. The entrance of Boqueria Washington, D.C. will feature a large ‘tapas bar with a chef preparing montados (toasted bread with various seasonal toppings) salads, and plates of Spanish cured meats and cheeses.”
DC is getting a new food truck. Juice Revolution. Look for it roaming around the streets of downtown starting the end of October.
So I was minding my own business at work today (AKA wondering what I was going to make for dinner) while one of the girls who sits near me was making her rounds asking folks if they wanted to order biryani for lunch. Now my office’s cafeteria food is pretty decent all things considered. From Mexican fiestas to pho bars, they cover a lot of ground. But biryani? really? And why was she collecting money and asking how spicy each person wanted it?
She skipped right over me.
I thought to myself, “why?”. I look around, EVERYONE who sits around me is Indian, except me. Ok, fair observation. But hey, I might even be more Indian than her given my obsession with fiery dishes, garam masala and all things from that region of the world. It didn’t take more than 5 minutes before she returned, at the urging of one of my colleagues who knew how keen I was of cooking and particularly, consuming deliciousness.
Chicken biryani, spicy please. Done and done. Oh – they deliver too? From Rockville to Tysons Corner? Really? Ah yes….when you are placing an order for 50 people they just about do whatever pleases you at that point (Disclaimer: I don’t know if they deliver as a general rule. In this instance the owner himself brought the food. They do offer catering however!)
12:45 rolled around (yes I was starving by then) and I received a wonderful wonderful gift. A round, white tupperware FILLED to the brim with fragrant, hot, slow cooked chicken biryani. Emphasis on chicken. There was no digging in search of moist chunks of spiced chicken. The dish was plentiful – and the fried onions, the garnish of chopped cilantro, the quarter lime for squeezing, and the half boiled egg just added to the bounty of surprises. Each grain of basmati rice seasoned, bright orange, shades of red, brown from the garam masala, crispy fried onion pieces, so aromatic. Spicy, not where you had to reach for the beverage but a nice soothing heat all the way down. Cool raita, neatly packaged in a little container on the side, rounded out the dish to perfection. I really mean it. It was perfect. Perfect long grains of rice, the perfect amounts of spices and seasonings, the perfect afternoon lunch that I had to make myself not finish all of so I could bring the evidence home to non-believers.
I now worry for the safety of the chefs at this 2-month old restaurant with outposts in various cities because I fear my friends and family may stalk him at odd hours of the day and night in search of his biryani.
Oh wait – I didn’t tell you where it was! In good ole’ Rockville, Maryland! No longer do I have to drive to Herndon, VA for slow-cooked delicious biryani at a dive restaurant. This place is good, VERY GOOD! And has a full menu of choices like curries and tandoori dishes and everything else you expect from a well-rounded Indian restaurant. And from the pictures I saw, it actually looks pretty nice inside! I’d take my in-laws there, show off the fact that I “discovered” this place, and worry that they too will become addicted to the drug of biryani. Hyderabadi biryani. The only authentic variety worth eating…over and over again.
This ain’t your curry in a hurry, but I’d go there fast!
Paradise Indian Grill
15124 Fredrick Rd
Rockville, MD 20850
(301) 762-2440
paradiseindiangrill.com
Food Porn DC has been quiet the past few weeks…but that’s only because my mouth has been full! Jetsetting around Europe is hard work, seeking out every delicious item to savor in my mouth. Just looking at these pictures makes me wonder if I’m gaining weight by sitting too close to the computer monitor. But let me tell you, they were all WELL worth the calories!
Here is a teaser, captured by Ali G Studios (AKA my older brother), of delectable bites from a day’s worth of walking the streets of Paris. We have profiteroles filled with creamy vanilla bean ice cream, doused in warm chocolate sauce (at none other than Relais de L’Entrecote), tartines and quiches at one of many cafes, and gorgeous handmade macaroons that come in various shapes, sizes, colors and FLAVORS! (My personal favorites are Laduree with Pierre Herme a second favorite. Both knockouts. Think lemon thyme macaroons, the best I’ve ever eaten!)
Thanks to a gorgeous cheese plate served at Farrah Olivia, you can hear your stomach grumble and groan…red wine soaked grapes, delectable cheese all perfectly tempered, and not enough crispy toasts to go around (at least that was my excuse for not sharing!). And in the far right corner, a crispy ravioli filled with dates.
It’s been a busy several weeks for Food Porn DC! From the ever so impressive Fancy Food Show (details to follow) to planning for our vacation, it’s been filled with lots of food experiences! Let’s not forget my French culinary techniques courses either, which are a delicious addition to every week. We’re off to Switzerland, Italy and France so stay tuned for lots of food porn and delicious inspiration!
Now where did I put our passports….?!?!
Bobby Flay’s first DC restaurant opened up for business today to high acclaim and lots of photo opportunities with Bobby Flay himself! Big, thick juicy burgers with an assortment of toppings. And those who don’t eat red meat shouldn’t fear. Ground chicken and ground turkey are healthier options on the menu. And of course, you can get ANY burger “crunchified” by adding a heaping pile of crunchy potato chips before squeezing down on the top bun.
And don’t forget about the shakes! 10 different flavors in all. And finally, the liquor license is expected to be in full swing sometime this weekend.
2121 K Street NW
Washington, DC
I looooooove scones. I use them as an excuse to have a nice coffee at home because I never dare buy them at Starbucks or any other spot. They are soooooo dry and crumbly and blah! The ones sold are the kind where you inhale some crumbs and you end up choking for no good reason. So rather than pine for them or wait for the next trip to England, I learned how to make them.
Many people have asked me for this recipe so I decided to post it in hopes that those less adventurous bakers give it a shot too! They are SO moist, SO delicious, and PERFECTLY sweet (like my little puppy). I’ve made it for brunches, baby showers, lunches or even a parting gift for guests who come over. They are wonderful to freeze, prior to baking, and then pop them in the oven at 400F (no defrosting needed) to enjoy hot out of the oven whenever you feel like it. Or if you don’t feel like it, you can always call me and place an order.
These poor scones may take a few tries to perfect shape wise, in terms of presenting beautiful squares, circles, triangles (whatever you want) on a platter. The best part is you can roll up the scraps (being ever so gentle so as not to melt the butter) and bake one for the “chef” to enjoy. You know, quality test it. It’ll be the ugliest one but remember not to judge a scone by it’s outer layer. You certainly don’t want to risk feeding your guests something that isn’t perrrrrrrfect after all. So you must taste it, pull it apart with your hands, dunk it in a cup of tea, wipe the crumbs away. And then pretend it never happened all while Senior Miso is watching on, waiting to catch those crumbs. It’s a darn good thing he can’t talk!
White Chocolate Cranberry Scones
(Makes 15-20 medium sized dainty scones, fewer if you are using a larger cutter)
Ingredients:
4 cups (plus 2 tablespoons set aside for later) of all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons kosher or sea salt
1/4 cup sugar, plus more for sprinkling on the scones
3/4 pound cold unsalted butter, diced (that’s 3 sticks)
5 large eggs, lightly beaten with a fork
1 cup of cold heavy cream
1 cup of dried cranberries
1 1/2 cups of white chocolate chips
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl, mix 4 cups of flour, 1/4 cup sugar, the baking powder and salt.
3. Add the cold butter and using a pastry cutter or two forks, work the butter into the flour so that the bits of butter are the size of peas. You want to avoid using your hands for this step because the heat from them will start to melt the butter.
4. In a bowl, combine the eggs and heavy cream and slowly pour into the flour and butter mixture while stirring with a large spoon or spatula. Mix until just blended. The dough will be very wet and lumpy but that’s what you want.
5. Combine the dried cranberries, white chocolate chips and 2 tablespoons of flour, add to the dough, and stir until just blended. Don’t overwork the dough!
6. Generously flour a cutting board or your countertop and your hands. Dump the dough out of the bowl and onto the floured surface. It will be very wet and moist so continue to use flour on your hand so that it doesn’t stick.
7. Knead it 2 or 3 times just until it’s in a round shape and grab a floured rolling pin and roll the dough out until it is about 3/4 inch thick. You’ll want to work quickly so that the butter doesn’t start to melt. Keep moving the dough around so that it doesn’t stick and add more flour to the underside as needed.
8. Flour a biscuit cutter (or whatever cookie cutter you decide to use) and cut out shapes using all of the dough. You’ll want to flour after each scone that you cut out.
9. Place the scones on a baking sheet lined with parchment paper. Collect the scraps neatly, roll them out gently, and cut more scones.
10. If you don’t plan to eat these until the following day, cover with plastic wrap and pop them in the fridge. Don’t do the egg wash step (Step #13) until just before baking them.
11. If you plan to freeze these, freeze them on the baking sheet so that they are individually frozen and then pop them into a zip lock bag to keep in the freezer for those “surprise visitors”. You’ll want to do the egg wash (Step #13) before baking them, while still frozen).
12. If you plan to consume them most immediately, move on to the egg wash step.
13. Egg wash: Using a pastry brush, brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the scones are firm to the touch.
Set a timer. Don’t over bake them – you want a medium colored brown on the scones to keep them moist and delicious.
Then this is where I tell you to wait until they cool to enjoy but again, Miso can’t talk and nobody is looking so go ahead and quality test that super ugly scone and let me know how you enjoy it! If you aren’t a fan of dried cranberries you can substitute dried blueberries, dehydrated strawberries (found at Trader Joe’s) or just shove a ton of chocolate into them instead. Butterscotch chips are delicious, semi-sweet chocolate chunks, you get my sweet drift. I must jet….a lovely cappuccino is waiting for its scone!
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